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	<title> &#187; savory</title>
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		<title>Pork Charcutière (and a giveaway!)</title>
		<link>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/</link>
		<comments>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 23:01:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[demi glace]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=246</guid>
		<description><![CDATA[
A few posts back, I documented the three day epic of demi glace.  The technique I used was adapted from one of my culinary idols, James Peterson, writing in Saveur magazine.  In the same article he provided a handful of sauce recipes using demi glace, including a derivation of the classic pork Sauce [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Shrimp Skewers with Red Curry Sauce and a Giveaway</title>
		<link>http://fotocuisine.com/2010/01/20/shrimp-skewers-with-red-curry-sauce-and-a-giveaway/</link>
		<comments>http://fotocuisine.com/2010/01/20/shrimp-skewers-with-red-curry-sauce-and-a-giveaway/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 01:41:17 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Contests]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[giveaways]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>
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		<guid isPermaLink="false">http://fotocuisine.com/?p=245</guid>
		<description><![CDATA[
Congratulations to Jess at ]]></description>
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		<slash:comments>14</slash:comments>
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		<title>The Basics: Demi-Glace</title>
		<link>http://fotocuisine.com/2010/01/14/the-basics-demi-glace/</link>
		<comments>http://fotocuisine.com/2010/01/14/the-basics-demi-glace/#comments</comments>
		<pubDate>Thu, 14 Jan 2010 15:52:04 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bordelaise]]></category>
		<category><![CDATA[demi glace]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=213</guid>
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(Don&#8217;t forget to check out our giveaway at the bottom of our Christmas Dinner post!)
Sauces are my favorite part of cooking, from ketchup to béarnaise.  Since I love (and aspire to) French techniques, a good chunk of the sauces out there are based on some form of stock &#8212; vegetable stock, chicken, fish, beef, [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Seared Buffalo with Fennel Béarnaise and Herb Crêpe</title>
		<link>http://fotocuisine.com/2008/09/26/seared-buffalo-with-fennel-bearnaise-and-herb-crepe/</link>
		<comments>http://fotocuisine.com/2008/09/26/seared-buffalo-with-fennel-bearnaise-and-herb-crepe/#comments</comments>
		<pubDate>Fri, 26 Sep 2008 18:58:55 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Royal Foodie Joust]]></category>
		<category><![CDATA[bearnaise]]></category>
		<category><![CDATA[buffalo]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=126</guid>
		<description><![CDATA[Once again, it is Joust time!  Jenn, the Leftover Queen has a monthly Royal Foodie Joust where foodies from all over the world compete using three ingredients.  Last month&#8217;s winner was Peter from Souvlaki For the Soul who picked these ingredients for this month&#8217;s joust:
* Fennel (any part)
* Dairy (in any form)
* Parsley
Definitely [...]]]></description>
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		<slash:comments>7</slash:comments>
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